Julia Child's use of butter was unparalleled; she famously declared, 'With enough butter, anything is good,' using 753 pounds in 'Baking with Julia,' emphasizing its importance in enhancing flavor and texture in baked goods.
Jami Callao from Respect Hospitality highlights her preference for European butter: 'It elevates every aspect of the bread from flavor to texture to quality,' showcasing the undeniable difference in quality compared to American butter.
The distinction between European and American butter is significant, stemming from production methods. American butter meets a minimum of 80% milkfat, while European butter typically exceeds that, contributing to a richer flavor and ideal characteristics for pastries.
The higher fat content in European butter not only enhances flavor but also creates a soft, airy texture in breads, making it essential for achieving the desired crumb in products like French croissants.
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